Combine all ingredients for the base and press firmly into a lined baking tin
Melt the chocolate, then in a blender/ food processor, add all ingredients and blend until smooth. Spread this evenly over the base
Add all ingredients for the raspberry compote, then on the hob or in the microwave heat until soft and jammy. Add blobs of this to the top, then use a knife to swirl them around the cheesecake (Leave some leftover to dress the finished squares with)
Refrigerate for 4-5 hours until set (the longer in the fridge the better), then cut into squares, serve with the raspberry compote and enjoy!
